Arrange spinach and sliced tomatoes on 4 salad plates. Saute shrimp in heated nonstick saute pan for 1 minute on each side or until cooked through. Remove to warm plate in warm oven. Saute garlic in same saute pan until light brown. Add onion. Saute until tender. Add mustard and vinegar. Cook for 20 seconds. Stir in olive oil. Bring to a boil; season with basil, salt and pepper. Arrange shrimp over salad; spoon vinaigrette over top. Sprinkle with Parmesan cheese. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Scott McCarter, The Mirage Hotel Bistro Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas NV Recipe by: Las Vegas Best Bets/The Mirage Hotel Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4|
|Calories from Fat: 200 (77%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 36.5mg||11 %|
|Sodium 102.8mg||4 %|
|Potassium 669.5mg||18 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 6.5g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 260
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